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Antioxidant activity of protein hydrolysates from nile tilapia processing residues.

By D. M. BERNARDI, F. DIETERICH, L. D. DE PARIS, SILVA F. G. D., C. SARY, W. R. BOSCOLO, A. SIGNOR, T. M. BERTOL and V. C. SGARBIERI

Abstract

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Topics: Antioxidant activity, Tilapia, Fish, Protein hydrolysates, Residues
Publisher: In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 11., 2015, Campinas. Ciência de alimentos: Qualidade de vida e envelhecimento saudável: [resumos]. Campinas: SLACA: Unicamp/FEA, 2015.
Year: 2016
OAI identifier: oai:www.alice.cnptia.embrapa.br:doc/1036980
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